Curry Roasted Carrots with Peanut Sauce

These aren’t your mom’s carrots. No offense to your mom or her maple glazed carrot sticks, but these are a whole different ball game.

Besides peas, corn and canned pears, the only whole food my mom could get me to eat was carrots. She’d always cook them in pot roasts and they’d get so soft and sweet that I thought they were candy.

These roasted carrots take on a similar softness but are slightly more savory than sweet. That’s because I doused them in curry powder, one of my new favorite spice blends. The sweet comes from the carrot’s natural sweetness and homemade peanut sauce. Such a brilliant combination.

I attempted to make coconut millet for this recipe but it totally failed. So I tried it again using vegetable stock. Much tastier, much less sticky, much…better. If anyone masters the art of making coconut millet let me know. I certainly have not found the “trick” yet.

These carrots would make a lovely side to any entree, especially spicy grilled chicken or even baked lentils. I kind of love carrots on their own so I was content to just have them over the millet with a little peanut sauce, which I found plenty filling. But feel free to treat this recipe as inspiration and make it your own. That has me thinking a curried carrot peanut soup would be amazing….maybe next time.

Gorgeous colors + light in these photos! Curry and peanut sauce sound like a great combination as well. Yumm. As for the millet, this is what I’ve found to be the best method: http://www.edibleperspective.com/home/2011/6/13/recipes-for-mom-intro-part-1.html (It is definitely thicker/stickier than quinoa) I usually use all water, but 1/2 water 1/2 veggie stock is great or even 1/2 milk for a creamier consistency. I actually prefer millet to quinoa! :) Hope this helps!

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Hi, I'm Dana! I create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.